Description

Cajun Chicken Jambalaya is a hearty, one-pot dish packed with tender chicken, smoky andouille sausage, fresh vegetables, and perfectly cooked rice, seasoned with bold Cajun spices. This flavorful southern classic is perfect for an easy weeknight dinner or a cozy weekend gathering, offering a satisfying blend of textures and tastes that everyone will love.

Ingredients

Scale

Proteins

1 lb chicken thighs or breasts, cut into bite-sized pieces
8 oz Andouille sausage, sliced (or smoked sausage as substitute)

Vegetables

1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup chopped onion
1 cup chopped celery
3 cloves garlic, minced

Grains & Broth

1 ½ cups long grain rice, uncooked
3 cups chicken broth

Canned Goods & Seasonings

1 (14.5 oz) can diced tomatoes
2 tbsp Cajun seasoning blend (homemade or store-bought)
2 bay leaves

Fats & Garnishes

2 tbsp olive oil or butter
2 tbsp fresh parsley, chopped (for garnish)
2 green onions, chopped (for garnish)

Instructions

Prep and Sauté the Meat: Cut the chicken into bite-sized pieces and slice the sausage. Heat olive oil or butter in a large pot over medium heat, then brown the chicken until golden and cooked through. Remove the chicken, add the sausage to the pot, and sauté until heated and slightly crisp.
Build the Flavor Base: In the same pot, add chopped onions, bell peppers, celery, and garlic. Sauté the vegetables until softened and fragrant, about 5 minutes, creating the classic Cajun “holy trinity” flavor base.
Add Spices and Tomatoes: Sprinkle in the Cajun seasoning blend and bay leaves, stirring well to coat the vegetables. Pour in the canned diced tomatoes and cook for 2 minutes until the mixture becomes rich and aromatic.
Incorporate Rice and Broth: Stir in the uncooked long grain rice, coating each grain with the spicy tomato mixture. Pour in the chicken broth and scrape any flavorful bits off the bottom of the pot. Bring to a boil, then reduce heat to low.
Simmer and Combine: Return the cooked chicken and sausage to the pot. Cover and simmer gently until the rice is tender and has absorbed most of the liquid, about 20–25 minutes. Stir occasionally to prevent sticking.
Finish and Serve: Remove bay leaves, fluff the jambalaya with a fork, and stir in fresh parsley and green onions. Serve warm and enjoy.

Notes

Use bone-in chicken thighs if possible for more juicy, flavorful meat.
Don’t rush the sautéing process; browning meats and vegetables well builds deeper flavor.
Homemade Cajun seasoning allows you to adjust heat and flavor to your preference.
Long grain rice is preferred to keep the grains separate and avoid mushiness.
Let the jambalaya rest covered for 5-10 minutes after cooking to finish steaming and perfect texture.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: One-Pot Cooking
Cuisine: Cajun / Southern

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 4 g
Sodium: 850 mg
Fat: 15 g
Saturated Fat: 4 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 70 mg

Keywords: Cajun Chicken Jambalaya, one-pot meal, southern recipe, spicy chicken and rice, comfort food, gluten-free jambalaya